TIPS & TRICKS to make this Recipe: As stated before, I used Greek yogurt instead of heavy cream to give this pasta that beautiful creamy texture. The secret? Make sure to add in the yogurt at room temperature. Otherwise, it will easily curdle.
The Healthiest Creamy Shrimp Linguine
Watch Albert preparing this recipe:
https://www.youtube.com/watch?v=uSwdIxIsD-8
Ingredients
- 2 tbsp extra virgin olive oil 30 ml
- 14 raw jumbo shrimp peeled & deveined
- 4 cloves garlic
- 2 shallots
- 2 1/2 cups vegetable broth 690 ml
- 8 oz uncooked linguine 225 grams
- 1/2 cup greek yogurt 125 grams
- 2 tbsp finely chopped parsley 8 grams
- dash hot smoked Spanish paprika
- pinch sea salt
- dash black pepper
Instructions
- Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil
- Meanwhile, pat dry 14 raw jumbo shrimp (peeled & deveined) with paper towels and season with sea salt & black pepper
- After heating the olive oil for 3 minutes, add in the shrimp, all in a single layer, cook for 1 minute per side, then remove from the pan and set aside covered with foil paper
- Using the same pan with the same heat, add in 4 cloves garlic thinly sliced and 2 shallots thinly sliced, mix with the olive oil, after 3 minutes add in 2 1/2 cups vegetable broth, season with sea salt & black pepper and turn up the heat to a high heat
- Once the broth comes to a boil, add in 8 oz uncooked linguine, mix every 2 to 3 minutes to ensure the pasta does not stick together and it all evenly cooks, after 6 minutes and most of the broth has been absorbed by the pasta, but there is still some broth left, place a lid on the pan and lower the heat to a low-medium heat, after 3 minutes turn off the heat and remove the lid, add the shrimp back into the pan to heat through and let it rest for a couple of minutes
- After 3 minutes, add in 1/2 cup greek yogurt at room temperature, 2 tbsp finely chopped parsley and black pepper, mix together until well combined, then sprinkle with hot smoked paprika and serve at once, enjoy!
